CN108783387A - A kind of mushroom zymolyte of the fresh flavor of natural mushroom - Google Patents
A kind of mushroom zymolyte of the fresh flavor of natural mushroom Download PDFInfo
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- CN108783387A CN108783387A CN201710308110.8A CN201710308110A CN108783387A CN 108783387 A CN108783387 A CN 108783387A CN 201710308110 A CN201710308110 A CN 201710308110A CN 108783387 A CN108783387 A CN 108783387A
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- mushroom
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- zymolyte
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- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 69
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 23
- 235000019634 flavors Nutrition 0.000 title claims abstract description 23
- 238000000108 ultra-filtration Methods 0.000 claims abstract description 16
- NYHBQMYGNKIUIF-UUOKFMHZSA-N Guanosine Chemical compound C1=NC=2C(=O)NC(N)=NC=2N1[C@@H]1O[C@H](CO)[C@@H](O)[C@H]1O NYHBQMYGNKIUIF-UUOKFMHZSA-N 0.000 claims abstract description 14
- 235000001014 amino acid Nutrition 0.000 claims abstract description 13
- 229940024606 amino acid Drugs 0.000 claims abstract description 13
- 150000001413 amino acids Chemical class 0.000 claims abstract description 13
- 238000001471 micro-filtration Methods 0.000 claims abstract description 11
- 235000009508 confectionery Nutrition 0.000 claims abstract description 10
- 238000000926 separation method Methods 0.000 claims abstract description 10
- 239000002253 acid Substances 0.000 claims abstract description 8
- MIKUYHXYGGJMLM-GIMIYPNGSA-N Crotonoside Natural products C1=NC2=C(N)NC(=O)N=C2N1[C@H]1O[C@@H](CO)[C@H](O)[C@@H]1O MIKUYHXYGGJMLM-GIMIYPNGSA-N 0.000 claims abstract description 7
- NYHBQMYGNKIUIF-UHFFFAOYSA-N D-guanosine Natural products C1=2NC(N)=NC(=O)C=2N=CN1C1OC(CO)C(O)C1O NYHBQMYGNKIUIF-UHFFFAOYSA-N 0.000 claims abstract description 7
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 claims abstract description 7
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 claims abstract description 7
- 229940009098 aspartate Drugs 0.000 claims abstract description 7
- 235000013922 glutamic acid Nutrition 0.000 claims abstract description 7
- 239000004220 glutamic acid Substances 0.000 claims abstract description 7
- 229940029575 guanosine Drugs 0.000 claims abstract description 7
- 102000004196 processed proteins & peptides Human genes 0.000 claims abstract description 7
- 108090000765 processed proteins & peptides Proteins 0.000 claims abstract description 7
- 229920001184 polypeptide Polymers 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract 2
- 108090000790 Enzymes Proteins 0.000 claims description 13
- 102000004190 Enzymes Human genes 0.000 claims description 13
- 229940088598 enzyme Drugs 0.000 claims description 13
- 238000006243 chemical reaction Methods 0.000 claims description 9
- 239000012528 membrane Substances 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 8
- 238000005516 engineering process Methods 0.000 claims description 6
- 108010059892 Cellulase Proteins 0.000 claims description 5
- 101710163270 Nuclease Proteins 0.000 claims description 5
- 108091005804 Peptidases Proteins 0.000 claims description 5
- 239000004365 Protease Substances 0.000 claims description 5
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 5
- 229940106157 cellulase Drugs 0.000 claims description 5
- 238000001976 enzyme digestion Methods 0.000 claims description 5
- 239000004615 ingredient Substances 0.000 claims description 5
- 235000016709 nutrition Nutrition 0.000 claims description 5
- 101710130006 Beta-glucanase Proteins 0.000 claims description 4
- 230000008878 coupling Effects 0.000 claims description 4
- 238000010168 coupling process Methods 0.000 claims description 4
- 238000005859 coupling reaction Methods 0.000 claims description 4
- 239000000835 fiber Substances 0.000 claims description 2
- 235000013902 inosinic acid Nutrition 0.000 claims description 2
- UYTPUPDQBNUYGX-UHFFFAOYSA-N guanine Chemical compound O=C1NC(N)=NC2=C1N=CN2 UYTPUPDQBNUYGX-UHFFFAOYSA-N 0.000 claims 2
- AUHDWARTFSKSAC-HEIFUQTGSA-N (2S,3R,4S,5R)-3,4-dihydroxy-5-(hydroxymethyl)-2-(6-oxo-1H-purin-9-yl)oxolane-2-carboxylic acid Chemical compound [C@]1([C@H](O)[C@H](O)[C@@H](CO)O1)(N1C=NC=2C(O)=NC=NC12)C(=O)O AUHDWARTFSKSAC-HEIFUQTGSA-N 0.000 claims 1
- GRSZFWQUAKGDAV-UHFFFAOYSA-N Inosinic acid Natural products OC1C(O)C(COP(O)(O)=O)OC1N1C(NC=NC2=O)=C2N=C1 GRSZFWQUAKGDAV-UHFFFAOYSA-N 0.000 claims 1
- 241000218636 Thuja Species 0.000 claims 1
- 239000004245 inosinic acid Substances 0.000 claims 1
- 229940028843 inosinic acid Drugs 0.000 claims 1
- 238000002203 pretreatment Methods 0.000 abstract description 5
- RQFCJASXJCIDSX-UUOKFMHZSA-N guanosine 5'-monophosphate Chemical compound C1=2NC(N)=NC(=O)C=2N=CN1[C@@H]1O[C@H](COP(O)(O)=O)[C@@H](O)[C@H]1O RQFCJASXJCIDSX-UUOKFMHZSA-N 0.000 abstract description 3
- 235000013928 guanylic acid Nutrition 0.000 abstract description 3
- 239000004226 guanylic acid Substances 0.000 abstract description 3
- 150000004676 glycans Chemical class 0.000 abstract description 2
- 229920001282 polysaccharide Polymers 0.000 abstract description 2
- 239000005017 polysaccharide Substances 0.000 abstract description 2
- 239000002002 slurry Substances 0.000 description 10
- 239000000047 product Substances 0.000 description 7
- 239000000706 filtrate Substances 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 239000007788 liquid Substances 0.000 description 4
- 239000002304 perfume Substances 0.000 description 4
- 235000013599 spices Nutrition 0.000 description 4
- 239000000084 colloidal system Substances 0.000 description 3
- 238000007654 immersion Methods 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 229920001491 Lentinan Polymers 0.000 description 2
- 239000012141 concentrate Substances 0.000 description 2
- 230000002255 enzymatic effect Effects 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 108010002430 hemicellulase Proteins 0.000 description 2
- 238000002955 isolation Methods 0.000 description 2
- 229940115286 lentinan Drugs 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000002773 nucleotide Substances 0.000 description 2
- 125000003729 nucleotide group Chemical group 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 239000007921 spray Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 241000222485 Agaricales Species 0.000 description 1
- 244000251953 Agaricus brunnescens Species 0.000 description 1
- 241000221198 Basidiomycota Species 0.000 description 1
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 description 1
- 240000000599 Lentinula edodes Species 0.000 description 1
- 241000222418 Lentinus Species 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 229940059442 hemicellulase Drugs 0.000 description 1
- 230000003834 intracellular effect Effects 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 239000013618 particulate matter Substances 0.000 description 1
- 235000020991 processed meat Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 238000004064 recycling Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Seasonings (AREA)
Abstract
The invention discloses a kind of mushroom zymolytes, specifically, it is a kind of mushroom zymolyte with the fresh flavor of natural mushroom, containing there are many flavor components such as amino acid, polypeptide, guanylic acid and polysaccharide components, wherein content of glutamic acid is 2%-4.5%, aspartate content is 0.6%-2.2%, and guanosine acid content is 0.1%-0.25%, and Thick many candies content is 1.5%-3.5%.The mushroom zymolyte derives from mushroom, and raw material is coupled micro-filtration through pre-treatment, continuous enzymolysis, ultra-filtration and separation, is concentrated to give.
Description
Technical field
The present invention relates to a kind of mushroom deep processed product, specially a kind of mushroom zymolyte of the fresh flavor of natural mushroom.
Background technology
Mushroom belongs to Basidiomycetes, Agaricales, and Lentinus is second-biggest-in-the-world edible mushroom, and full of nutrition, flavour is delicious,
It is known as the title of mountain delicacy.China is the maximum producing country of mushroom, exported country and country of consumption in the world.In order to make full use of mushroom
Flavor components and nutriment, it is necessary to which deep processing extraction process is carried out to mushroom.It is main to collect in existing mushroom deep process technology
In to the extraction of lentinan, the preparation of champignon polypeptide, shiitake mushroom extract etc., mostly using mode of action makes mushroom histocyte
Structure is destroyed, and so that its tissue and intracellular amino acid, protein, polysaccharide etc. is able to fully free and is released.But
Tradition enzymolysis adopts interval enzymatic isolation method, then carries out downstream separation.There are some important defects for interval enzymatic isolation method：Enzymolysis efficiency
Lowly, enzyme utilization rate is low, and product excessive degradation, Product inhibiton enzyme activity, technique is discontinuous, purification process is cumbersome.These problems are tight
Industrialized production and the commercialization of mushroom zymolyte are constrained again.
In addition, mushroom deep processed product ingredient is without clearly describing, the fresh flavor substance ingredient of mushroom can not accurate qualitative, quantitative,
Such as the natural flavouring for obtaining a kind of nutrition using zymolysis technique twice in patent CN200710061492.5 and function has both, production
Product are rich in a variety of amino acid, polypeptide, flavour nucleotide and lentinan, but the patent is directed to the substance of flavor components into one
Walk explanation.
Invention content
In view of the deficiencies of the prior art, the purpose of the present invention is using continuous enzymolysis, micro-filtration, ultra-filtration separation coupling technology system
Standby mushroom zymolyte, the process can be carried out continuously, can effectively eliminate Product inhibiton, realize the recycling of enzyme.Enzymolysis liquid is passing through
Before ultrafiltration, micro-filtration is first passed through, 1 μm or more in reaction solution of large particulate matter is retained, to ensure being smoothed out for ultrafiltration.The technology
The mushroom zymolyte yield of preparation is up to 65% or more（Moisture about 45%）, 20% or more is improved than common enzymolysis process yield.The perfume
Mushroom zymolyte is 2%- containing mushrooms characteristic flavor on basis, the nutritional ingredients such as amino acid, guanylic acid, Thick many candies, wherein content of glutamic acid
4.5%, aspartate content 0.6%-2.2%, guanosine acid content are 0.1%-0.25%, and Thick many candies content is 1.5%-3.5%, separately
Outer also there are many amino acid, and total amino acid content is up to 7%-19.5%, and in addition there are small-molecular peptides, polypeptide, inosinic acids etc..
The natural mushroom flavor foot of the zymolyte, mushroom delicate flavour foot, rear taste is mellow, and dissolubility is good, can compound edible salt, white sand as needed
Sugar, monosodium glutamate, the sapidity nucleotide disodium, spice etc..Mushroom zymolyte provided by the invention can be widely used for baste, soy sauce,
In the food such as instant food, processed meat products.
Naturally the fresh specific preparation process of flavor mushroom zymolyte of mushroom is：Mushroom is after pre-treatment, addition cellulase, half fiber
The plain enzyme of dimension, pectase, 1,4 beta-glucanase, protease, flavor protease, nuclease digested, detached, cryogenic vacuum concentration or
It is spray-dried.Enzymolysis process realizes that enzymolysis and separation are carried out continuously using enzyme digestion reaction coupling micro-filtration, ultra-filtration and separation.It is fragrant
Mushroom zymolyte includes the mushrooms such as amino acid, guanylic acid, Thick many candies characteristic flavor on basis, nutritional ingredient, and wherein content of glutamic acid is 2%-
4.5%, aspartate content 0.6%-2.2%, guanosine acid content are 0.1%-0.25%, and Thick many candies content is 1.5%-3.5%.
Specific embodiment
The given examples are served only to explain the present invention below, is not intended to limit the scope of the present invention.
Embodiment 1
1）Mushroom pre-treatment：Dried thin mushroom adds 3 times of water, puts into vacuum tumbling pot, and immersion is soaked, and the time is 3-4 hours.Be soaked perfume (or spice)
Mushroom, which is put into cutmixer, cut mixing, and mushroom granularity is 2mm carries out defibrination, slurry hereinafter, adding 20 times of water later and crossing colloid mill
Liquid is 2 μm or so, obtains mushroom slurries.
2）Enzymolysis separation：Mushroom slurry is put into enzyme reactor, and cellulase, hemicellulase, 1,4 beta-glucanase, egg is added
White enzyme, nuclease, 50 DEG C, stirring, enzyme digestion reaction opens microfiltration systems, microfiltration membranes is flowed through with certain flow rate after 0.5 hour, then
Ultrafiltration system is opened, ultrafiltration is carried out with same flow velocity, ultrafiltration membrane 1KD collects filtrate, and the reaction solution that cannot penetrate film returns to enzymolysis
In reactor, while mushroom slurry is added with same flow velocity.
3）Low temperature concentrates：The filtrate of collection is subjected to vacuum and low temperature and is concentrated into moisture about 45%.
4）Composition measurement：After measured, 18 kinds of amino acid are contained in mushroom zymolyte, total content 15%, Glutamic Acid contains
Amount 2.5%, aspartate content 1.2%, guanosine acid content are 0.18%, and Thick many candies content is 2%.
Embodiment 2
1）Mushroom pre-treatment：Dried thin mushroom adds 3 times of water, puts into vacuum tumbling pot, and immersion is soaked, and the time is 3-4 hours.Be soaked perfume (or spice)
Mushroom, which is put into cutmixer, cut mixing, and mushroom granularity is 2mm carries out defibrination, slurry hereinafter, adding 20 times of water later and crossing colloid mill
Liquid is 2 μm or so, obtains mushroom slurry.
2）Enzymolysis separation：Mushroom slurry is put into enzyme reactor, and cellulase, hemicellulase enzyme, pectase, albumen is added
Enzyme, flavor protease, nuclease, 50 DEG C, stirring, enzyme digestion reaction is opened microfiltration systems, is flowed through with certain flow rate after 0.5 hour
Microfiltration membranes, then ultrafiltration system is opened, ultrafiltration is carried out with same flow velocity, ultrafiltration membrane 20KD collects filtrate, cannot penetrate the reaction of film
Liquid returns in enzymolysis reactor, while adding mushroom slurry with same flow velocity.
3）Low temperature concentrates：The filtrate of collection is subjected to vacuum and low temperature and is concentrated into moisture about 45%.
4）Composition measurement：After measured, 18 kinds of amino acid are contained in mushroom zymolyte, total content 7%, Glutamic Acid contains
Amount is 2%, aspartate content 0.6%, and guanosine acid content is 0.1%, and Thick many candies content is 1.5%.
Embodiment 3
1）Mushroom pre-treatment：Dried thin mushroom adds 3 times of water, puts into vacuum tumbling pot, and immersion is soaked, and the time is 3-4 hours.Be soaked perfume (or spice)
Mushroom, which is put into cutmixer, cut mixing, and mushroom granularity is 2mm carries out defibrination hereinafter, adding 20 times of water later and crossing colloid mill.
2）Enzymolysis separation：Mushroom slurry is put into enzyme reactor, and cellulase, 1,4 beta-glucanase, pectase, albumen is added
Enzyme, nuclease, 50 DEG C, stirring, enzyme digestion reaction opens microfiltration systems, flows through microfiltration membranes with certain flow rate, then beat after 0.5 hour
Ultrafiltration system is opened, ultrafiltration is carried out with same flow velocity, ultrafiltration membrane 15KD collects filtrate, and the reaction solution that cannot penetrate film returns to enzymolysis
In reactor, while mushroom slurry is added with same flow velocity.
3）Low temperature concentration, spray drying：The filtrate of collection is carried out vacuum and low temperature to be concentrated into certain moisture to carry out spraying dry
It is dry, obtain spray dried powder.
4）Composition measurement：After measured, in the spray powder mushroom zymolyte contain 18 kinds of amino acid, total content 19.5%,
Glutamic Acid content is 4.5%, aspartate content 2.2%, and guanosine acid content is 0.25%, and Thick many candies content is 3.5%.
Claims (3)
1. a kind of mushroom zymolyte of the fresh flavor of natural mushroom, derives from mushroom, raw material after processing, adds cellulase, half fiber
The plain enzyme of dimension, pectase, 1,4 beta-glucanase, protease, flavor protease, nuclease are digested, then through separation, low temperature concentration or
Be spray-dried, which is characterized in that enzymolysis process using enzyme membrane coupling technology realize enzymolysis process and separation process continuously into
Row；Mushroom zymolyte have the fresh flavor of natural mushroom, containing include the mushrooms characteristic flavor on basis such as amino acid, guanine thuja acid, Thick many candies,
Nutritional ingredient, wherein content of glutamic acid are 2%-4.5%, and aspartate content 0.6%-2.2%, guanosine acid content is 0.1%-
0.25%, Thick many candies content is 1.5%-3.5%.
2. a kind of mushroom zymolyte of natural fresh flavor of mushroom according to claim 1, it is characterised in that：Enzyme membrane coupling technology
System includes enzyme digestion reaction system, micro-filtration system, ultrafiltration system；Wherein ultrafiltration molecular cut off is 1KD-20KD.
3. a kind of mushroom zymolyte of natural fresh flavor of mushroom according to claim 1, it is characterised in that：In mushroom zymolyte
Containing there are many amino acid, small-molecular peptides, polypeptide, inosinic acid, wherein total amino acid content is 7%-19.5%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710308110.8A CN108783387A (en) | 2017-05-04 | 2017-05-04 | A kind of mushroom zymolyte of the fresh flavor of natural mushroom |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710308110.8A CN108783387A (en) | 2017-05-04 | 2017-05-04 | A kind of mushroom zymolyte of the fresh flavor of natural mushroom |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108783387A true CN108783387A (en) | 2018-11-13 |
Family
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| Application Number | Title | Priority Date | Filing Date |
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| CN201710308110.8A Pending CN108783387A (en) | 2017-05-04 | 2017-05-04 | A kind of mushroom zymolyte of the fresh flavor of natural mushroom |
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| Country | Link |
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| CN (1) | CN108783387A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110140936A (en) * | 2019-07-02 | 2019-08-20 | 仲景食品股份有限公司 | Fresh flavoring compositions of a kind of six bacterium and preparation method thereof |
| CN110179104A (en) * | 2019-07-02 | 2019-08-30 | 仲景食品股份有限公司 | A kind of processing method of edible mushroom dried product and edible mushroom seasoning material and preparation method thereof |
| CN116478310A (en) * | 2023-02-06 | 2023-07-25 | 仲景食品股份有限公司 | Method for producing lentinan and lentinus edodes flavor paste by utilizing lentinus edodes industrial wastewater |
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| CN1110717A (en) * | 1994-09-15 | 1995-10-25 | 福建师范大学 | Extracting polyse protein from |
| CN103284133A (en) * | 2013-05-27 | 2013-09-11 | 天宁香料（江苏）有限公司 | Mushroom zymolyte and application thereof |
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2017
- 2017-05-04 CN CN201710308110.8A patent/CN108783387A/en active Pending
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110140936A (en) * | 2019-07-02 | 2019-08-20 | 仲景食品股份有限公司 | Fresh flavoring compositions of a kind of six bacterium and preparation method thereof |
| CN110179104A (en) * | 2019-07-02 | 2019-08-30 | 仲景食品股份有限公司 | A kind of processing method of edible mushroom dried product and edible mushroom seasoning material and preparation method thereof |
| CN116478310A (en) * | 2023-02-06 | 2023-07-25 | 仲景食品股份有限公司 | Method for producing lentinan and lentinus edodes flavor paste by utilizing lentinus edodes industrial wastewater |
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Application publication date: 20181113 |
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